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Homemade gyoza wrappers are the key to ultimate delicious homemade gyozas. With my recipe, I am going to teach you two ways how to make dumpling wrappers at home.
If you are a lover of the Asian kitchen, this homemade gyoza wrapper recipe is a must know for you. It takes a bit of your time, but it’s no more difficult than making cookie dough using a cookie cutter.
Make sure to watch the recipe video if you do them for the first time.
Gyoza Wrappers vs Dumpling Wrappers
Gyoza is a traditional Japanese food which is known because of its beautiful and unique way how they are folded.
Dumplings, on the contrary, is the generic term of all kinds of filled little dough-dumplings.
These gyoza wrappers are very thin and round shaped, which makes it possible to fold them in its traditional way.
Why Homemade Gyoza Wrappers?
You can buy frozen gyoza wrappers in every Asian shop. So why take the time and work to make them at home?
- Making them is fun!
- The dough tastes super delicious. I have made it many times with storebought one, and with homemade wrappers. The homemade gyoza wrappers are always the winner.
- You know what’s inside. Only flour, water, and salt to be precise.
- Homemade is always the best.
How To Make This Gyoza Wrapper Recipe?
- Knead flour, just boiled water, and salt in your stand mixer.
- Form the dough in two rolls, wrap with plastic foil, and refrigerate for 30 minutes.
- Flour your workspace with cornstarch and roll out your dough to about 2mm (1/16 inch) thick. The cornstarch prevents the dough from sticking. TWO WAYS:
- Cut out round shapes using a round cookie cutter with a diameter of 8cm/3inch. You can also use a reversed drinking glass if you don’t have a cookie cutter (I have done this many times).
- Sprinkle your gyoza wrappers with more cornstarch before stacking them. Trust me, the wrappers love to stick together, so don’t be sparing with the cornstarch.
- Knead the dough scrapes together and repeat until no dough is left.
- Wrap them with plastic foil and store in your fridge for up to one day.
Recipe for Dumplings
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- Mix the sea salt with the just boiled water until fully dissolved. Add it with the flour to the bowl of your stand mixer and knead (using the dough hook) for 10 minutes, until you have a smooth dough.
- Form with your hands in two rolls, wrap in plastic foil and let it rest for 30 minutes (up to one day) in your fridge.
- Sprinkle cornstarch on your working area (prevents the dough from sticking) and roll out the dough using a rolling pin or pasta maker to ~2mm (1/16 inch).
- Cut out 8cm/3inch circles using a cookie cutter (use a reversed drinking glass if you don't have a round cookie cutter). Sprinkle more cornstarch on the wrappers before you stack them.
- Knead the dough scraps together and repeat until no dough is left. Refrigerate the wrappers in plastic foil for up to one day.
- When using a Kenwood or KitchenAid pasta sheet roller, choose the knob setting no.4 which is ~2mm.
- The wrappers do stick very quickly together. Therefore it's a must to use enough cornstarch to prevent them from sticking together (speaking out of experience).
- The dough is easier to handle when cold, therefore always store it in the fridge if you don't work with it.
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Nutrition Information:Yield: 40 Serving Size: 40 wrappers
Amount Per Serving: Calories: 22 Sodium: 29mg Carbohydrates: 4g